Invite spring to your table with this simple side dish. The recipe easily doubles for company; just make sure the asparagus spears are not crowded on the baking sheet.
Total time: 10 mins
- 1 bunch asparagus (about 1 pound)
- 1 tablespoon lemon juice or white wine vinegar
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
- fine sea salt
Preheat the oven to 450°F.
Line a large rimmed baking sheet with parchment paper.
Trim off the tough end from each stalk of asparagus (the last 1 ½ inches or so) and arrange spears on the prepared baking sheet.
Drizzle lemon juice over asparagus, toss to coat and season with salt and pepper.
Roast, shaking the baking sheet occasionally, until asparagus is just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking.
Transfer to a platter, scatter herbs over the top and serve.